Menu

Eggplant stacks

Prep 5 & 5 &10 min - Cook 40 & 30 & 10 min / Serves 4 - 8 stacks / LoadingBookmark / Print /
  • Details
  • Leave a Comment
  • Related Items

Eggplant stacks look very elegant as a starter for an impressive dinner party and taste just as good as they look.  Be warned it is a labour intensive dish and surely will be a labour of love if you attempt it.  It can also be served as a main dish served with salad and other vegetables.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion – peeled, rinsed, diced finely
  • 2 cloves garlic – peeled, rinsed, crushed
  • 680g / 24oz bottle pureed tomatoes
  • 1/4 cup parsley – washed, chopped finely
  • 2 large eggplants – washed, sliced thinly in round slices
  • 1/2 cup approx. white unbleached flour
  • Olive oil – qty as required for frying eggplant
  • 1 red capsicum – washed, deseeded, grated
  • 16 sun dried tomatoes – sliced 
  • Parsley – washed, to decorate

Check All / Uncheck All

Directions

  1. Prepare all vegetables.
  2. Cook the tomato sauce
    In a medium pot heat 2 tablespoons olive oil.
    Add onion and garlic saute for 5 minutes.
    Add pureed tomatoes mix and bring to the boil, cover and simmer for 35 minutes.
    Add chopped parsley for 5 minutes. Set aside.
  3. Fry eggplant
    In a dish add flour.
    Flour each sliced eggplant on both sides.
    In a large frying pan on medium heat add olive oil to cover.
    Fry eggplant to a slightly golden colour on each side.
    Set aside on absorbent paper.
  4. Prepare stacks for baking
    Preheat fan-forced oven to 180C / 356F.
    On a large baking tray assemble stacks.
    Layer 1 eggplant, 1-2 tablespoons tomato sauce, small amount of capsicum.
    Repeat to make a stack of 4 eggplant slices.
    Place baking dish with 8 stacks into oven for 10 minutes.
  5. Prepare to serve
    Add 2 stacks per plate and garnish with 2 sun dried tomatoes and sprig of parsley. Serve.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Gourmet salad with marinated vegetables

With this salad you don’t even need a dressing as the marinade from the jars make a good one. Make sure to use good quality sun-dried tomatoes, chargrilled capsicums and olives…

Unknown – life goes on

You have to take the good with the bad, smile when you’re sad, love what you’ve got and remember what you had. Always forgive but never forget, learn from your mistakes but never regret, people change, things go wrong, just remember, life goes on.

Veal shank stew

Commonly known as Osso Buco in Italy, this dish uses veal on the bone. This allows it to remain nice and tender while stewing with a rich sauce and combination of vegetables. Within 20 minutes you should…

Sesame snow peas

Cooking the snow peas on a slow heat for a short time keeps them nice and crispy. It is quick and easy to make and will go well with many types of dishes. To string the snow peas, hold the top of a snow pea…

Couscous with garden vegetables

Instant couscous is really easy to make and is definitely no fuss. Combined with these easy to prepare vegetables you have a great dish for any lunch or dinner, or serve as a side with other dishes…